Prep Time:10 minutes + 2 hours chill time
Is there such a thing as a healthy Valentine’s dessert? Does it matter? I think it does because everybody seems to be eating differently this year. Vegan, vegetarian, paleo, keto, slow-carb…I’ve lost track of the diets people are on. And Sam and I are Type 1 diabetics so we always need lower-sugar sweets. But I refuse to sacrifice flavor and I refuse to sacrifice chocolate. Plus, I’m lazy. That’s the main reason I make this vegan, dairy-free, gluten-free, crazy good chocolate mousse: it takes 10 minutes tops.
If you look at the ingredients and think, “yuck, tofu!” don’t worry — it’s what gives this recipe body and silkiness, but you won’t even taste it. In fact if you serve this to someone who doesn’t know what’s in it, they will never guess (I know because I’ve asked and people always say, “um…avocado?”). Two tips: be sure to use silken tofu and don’t cheat on the coconut milk and use light. Before you open the can, shake it hard to reblend the contents in case the cream has separated from the coconut milk inside. Now I’ve gone and made this sound harder than it is, so let the lazy me assure you that it’s simple and sublime.
1 pound silken tofu
6 ounces top-quality bittersweet chocolate, chopped
1/4 cup unsweetened coconut milk (not light)
3 tablespoons maple syrup
1 teaspoon vanilla
1/4 teaspoon almond extract
pinch sea salt
sliced almonds or chocolate shavings for garnish, optional
Remove tofu from package and place on a paper-towel lined plate to drain. Melt chocolate in a metal bowl set over a pan of barely simmering water; do not let bottom of bowl touch water. Scrape melted chocolate into a blender container or a food processor bowl fitted with the metal blade; add drained tofu, coconut milk, maple syrup, vanilla, almond extract, and pinch of sea salt. Blend for about 30 seconds, then remove lid and scrape down sides of container. Cover and blend again for 30 seconds or until mixture is aerated (there should be little bubbles in it).
Divide among 4 ramekins or small decorative cups, filling each about 3/4 full. Cover and refrigerate until set, at least 2 hours or overnight. Top with sliced almonds or chocolate shavings if you want, or serve it unadorned like I do and dig right in.